GE JBW3, Use And Care & Installation Manual

Baking Pans

Use the proper baking pan. The type of finish on the
pan determines the amount of browning that will occur.

● 

Dark, rough or dull pans absorb heat resulting in a

browner, crisper crust. Use this type for pies.

● 

Shiny, bright and smooth pans reflect heat, resulting

in a lighter, more delicate browning. Cakes and
cookies require this type of pan.

. Glass baking dishes also absorb heat. When baking

in glass baking dishes, reduce the temperature
by 

Pan Placement

For even cooking and proper browning, there must be
enough room for air circulation in the oven. Baking
results will be better if baking pans are centered as
much as possible rather than being placed to the front
or to the back of the oven.

Pans should not touch each other or the walls of the
oven. Allow 1- to 1 

 space between pans as well

as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so
one is not directly above the other.

Baking Guides

When using prepared baking mixes, follow package recipe or instructions
for the best baking results.

Cookies

When baking cookies,

 cookie sheets

(without sides) produce
better-looking cookies.
Cookies baked in a jelly
roll pan (short sides all
around) may have darker
edges and pale or light
browning may occur.

Do not use a cookie sheet

Aluminum Foil

Never entirely cover a shelf
with aluminum foil. This
will disturb the heat
circulation and result in
poor baking. A smaller
sheet of foil may be used to
catch a 

 by placing

it on a lower shelf several inches below the food.

so large that it touches the

walls or the door of the oven. Never entirely cover a
shelf with a large cooking sheet.

For best results, use only one cookie sheet in the oven
at a time.

Pies

Cakes

For best results, bake 

pies in dark, rough or dull pans

When baking cakes, warped or bent pans will cause

to produce a browner, crisper crust, Frozen pies in foil

uneven baking results and poorly shaped products.

pans should be placed on an aluminum cookie sheet

A cake baked in a pan larger than the recipe

for baking since the shiny foil pan reflects heat away

recommends will usually be crisper, thinner and drier

from the pie crust; the cookie sheet helps retain it.

than it should be. If baked in a pan smaller than
recommended, it may be undercooked and batter may
overflow. Check the recipe to make sure the pan size
used is the one recommended.

Don’t Peek

Set the timer for the estimated cooking time and do

DO NOT open the door to check until the minimum

not open the door to look at your food. Most recipes

time. Opening the oven door frequently during

provide minimum and maximum baking times such

cooking allows heat to escape and makes baking times

as “bake 30-40 minutes.”

longer. Your baking results may also be affected.

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